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    You are in: Home / Recipes / Pumpkin Gooey Cake Recipe
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    Pumpkin Gooey Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Karen=^..^='s Note:

    Another yummy one from Turkey Hill just in time for Fall! Wonderful served warm and topped with ice cream.

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    Units: US | Metric


    • 1 (18 ounce) package yellow cake mix
    • 1 egg
    • 8 tablespoons butter, melted



    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Combine cake mix and egg and butter mix well, pat the mixture into the bottom of a lightly greased 13x9 inch baking pan.
    3. 3
      Filling: beat cream cheese and pumpkin until smooth, add eggs, vanilla and butter and beat together.
    4. 4
      Next, add powdered sugar, cinnamon, nutmeg, cloves and mix well. Spread pumpkin mixture over cake mixture and bake for 40 to 50 minutes. Do not over bake; the center should be gooey.

    Ratings & Reviews:

    • on November 15, 2007


      You get 5 stars from my co-workers! They kept commenting on how good the crust was. I still have quite a few butternut squash from my garden so I used it instead of the pumpkin. Personally, I thought this was very similar to a pumpkin pie, so since this is loaded with fat and calories, I think I will only make this occasionally.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Gooey Cake

    Serving Size: 1 (128 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 568.4
    Calories from Fat 258
    Total Fat 28.6 g
    Saturated Fat 15.1 g
    Cholesterol 132.8 mg
    Sodium 468.7 mg
    Total Carbohydrate 74.1 g
    Dietary Fiber 0.8 g
    Sugars 56.1 g
    Protein 5.9 g

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